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Tangy and Tasty Kale Salad

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"This nutritious Brussels sprout and kale salad tastes way better than it sounds!"
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21 m servings 352
Original recipe yields 6 servings


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  1. Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
  2. Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
  3. Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.


  • Cook's Note:
  • You can also toast almonds in a toasted oven.

Nutrition Facts

Per Serving: 352 calories; 28.8 15.6 11.8 21 502 Full nutrition

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